The Hotel St. Francis cook book

Tutti frutti ice cream. Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica. Oatmeal with cream Eggs Bresilienne Rolls Sirloin steak, marchand de vin Chocolate Fried egg plant Whipped cream Farina pudding Coffee Potage Waldaise Fish dumplings, white wine sauce Mutton chops, provenqale Mashed potatoes String beans Hearts of romaine Fancy ice cream Cakes Coffee Eggs Bresilienne. Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham. Sirloin steak, marchand de vin. Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour. Have three ounces of hot butter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks. Garnish with Parisian potatoes. Parisian potatoes. Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon. Put on fire in cold water, with one spoonful of salt, and boil for three minutes. Drain off the water and put the potatoes in a flat saute pan with three ounces of butter. Put in oven and roast for about twelve minutes, or until golden yellow. Try with fingers to see if done. Serve in a deep dish. Potage Waldaise. Mix one quart of consomme tapioca with one quart of puree of tomato soup, add four slices of .boiled ham cut in small squares. Fish dumplings, white wine sauce. Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough : One cup of boiling water, one ounce of butter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little. To make dumplings, drop teaspoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or water with salt, and cook very slowly for five minutes. Serve in chafing dish covered with white wine sauce. These dumplings are also called quenelles of fish, and are used for fish patties, vol au vent, or garniture for fish. If made very small, can be served with clam broth. The forcemeat can be used for fish timbales and stuffing for fish.